#oilfreeeats

[tarunart]

A quick and easy meal idea is this oil-free and vegan chickpea tuna salad with diced apple for a nice twist. It's filling and great for a light lunch or dinner because it's full of protein and fiber.

Ingredients: 1 can chickpeas, drained and rinsed. 1 apple, diced. 2 celery stalks, finely chopped. 1/4 cup red onion, finely chopped. 2 tablespoons lemon juice. 2 tablespoons Dijon mustard. 1 tablespoon maple syrup. 1/4 teaspoon garlic powder. Salt and pepper to taste. Lettuce leaves, for serving.

Instructions: Put the chickpeas in a big bowl and use a fork or potato masher to break them up. They should still be chunky. To the bowl with the mashed chickpeas, add the celery, apple, and red onion. Mix maple syrup, garlic powder, salt, and pepper with a whisk in a small bowl with lemon juice. Put the dressing on top of the chickpea mix and mix it in well. You can make a tasty sandwich with the chickpea tuna salad and lettuce leaves or your favorite bread.

Prep Time: 10 minutes

Cook Time: 0 minutes

David Hegarty

[ravensribbon]

This peanut butter granola doesn't have any oil in it, and it's a crunchy and filling vegan breakfast or snack. It has a lot of nutty flavor and is made with healthy ingredients.

Ingredients: 2 cups rolled oats. 1/2 cup natural peanut butter. 1/4 cup maple syrup. 1/4 cup chopped peanuts. 1/4 cup raisins. 1 teaspoon vanilla extract. 1/2 teaspoon cinnamon.

Instructions: Preheat oven to 325F 160C. In a large mixing bowl, combine rolled oats, chopped peanuts, and raisins. In a small saucepan, warm peanut butter and maple syrup over low heat until well combined. Remove from heat and stir in vanilla extract and cinnamon. Pour peanut butter mixture over the oats mixture and stir until evenly coated. Spread the mixture onto a lined baking sheet. Bake for 20-25 minutes, stirring halfway through, until golden brown. Allow granola to cool completely before storing in an airtight container.

Prep Time: 10 minutes

Cook Time: 20 minutes

haras du pachot